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Parmesan Chicken Pasta

8 oz uncooked penne
1 cup cubed fully cooked ham
2 garlic cloves, minced
2 tbsp olive oil
2 cups grilled chicken breast strips
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 jar (8oz) marinated artichoke hearts, drained and chopped
1/4 cup chopped seeded plum tomato
1 jar (17oz) alfredo sauce
1 cup milk
1/2 cup shredded parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the ham and garlic in oil until garlic is tender. Add the chicken, spinach, artichokes and tomato; cook and stir until heated through.

Stir in the alfredo sauce and milk; bring to a boil. Reduce heat. Drain pasta; stir into chicken mixture qand heat through. Sprinkle with Parmesan cheese. Yield: 4-6 servings.
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